Ingredients
-
200
-
2
-
2
-
1/2
-
1
-
-
3/4
-
1
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Kadai Paneer (Cottage Cheese on the Wok!),From the ‘Thursday’ magazine.,This was a great recipe. I had to adapt a bit, and interpret some things, because they weren’t very clear. What I did different was use extra firm tofu, 2 medium onions (chopped but not ground), use 1/4 cup chopped tomatoes and a 1/4 cup paste, 15g ginger, 1 clove minced garlic, 1 tsp turmeric, 1 tsp paprika and instead of coriander powder used 2 tbsp fresh leaves. I also didn’t have cumin seeds, so used cumin powder. The recipe I followed pretty much exactly (the cumin makes a delicious smell!) althoughI didn’t ‘fry till the oil came out’ – that didn’t really happen, so I fried it for about 7 minutes. Although I added the water,I would have rather not – I think it would have been nicer without, even though I left it on the heat for a while to let some of it evaporate. Served with rice and pappadums – went better with rice, as per your suggestion. Thanks for a yummy, healthy and satisfyting rcipe. <3, the NOOBchef.,From the 'Thursday' magazine.
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Steps
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1
Done
|
To Begin With, Cut the Paneer Into Equal-Sized Thin Lengthwise Pieces. |
|
2
Done
|
Next, Peel and Chop the Onions. |
|
3
Done
|
Grind Them to a Fine Paste. |
|
4
Done
|
Cut the Ginger Into Juliennes (long-Thin Strips). |
|
5
Done
|
Heat Ghee or Oil in a Wok. |
|
6
Done
|
Add the Cumin Seeds. |
|
7
Done
|
Allow to Sizzle Briefly. |
|
8
Done
|
Add the Finely Cut Capsicum Pieces. |
|
9
Done
|
Fry For 2 Minutes. |
|
10
Done
|
Add the Onion Paste. |
